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How to de-sweeten Soymilk

post #1 of 2
Thread Starter 

Is "de-sweeten" a word? Anyways! I am teaching a Vegan cookery class and I am using soymilk for purees/foams/creams and I still notice there is an unwanted sweetness. I have tried both full-fat and low-fat unsweetened soymilks in several brands. The only thing I have noticed that hid it was citrus/acids but I run the risk of it curdling or seperating during or after emulsifications.

Can anyone think of any spices/herbs that would combat sweetness? I know this is a strange question, but I am stumped.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #2 of 2
You are on the right track with using acid to balance sweetness. Maybe try something bitter? That can balance it as well.
Maybe if you give specific examples of a dish you are working on, you will get more suggestions.
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